Recipe of the Week: Pumpkin Cream Cheese Truffles

I know, I know...I could have posted this when everyone was baking all their Christmas cookies, right? Sorry. But, really, this is a recipe that I will gladly make any time of the year. And, considering the rave reviews from Hubs (who doesn't even like pumpkin), I'm sure he won't mind eating them!

Believe it or not I found this recipe on the Whole Foods website! In all it's yummy-ness, it's most definitely a sweet treat and would be a great tag along to any get together.

The 'truffle' mixture was a little softer than I think I envisioned, but they were heavenly anyway. I used a high-quality white chocolate, which you could easily find at some after Christmas sales going on. And, since we're Nyaker gingersnap addicts, I used those as the crumbly spicy addition.

Serious yum going on here.

And here's the recipe from Whole Foods (hee-hee):

Makes about 30

These truffles pair pumpkin with gingersnap and graham cracker crumbs. For the best results, chill truffles until you're ready to serve them. (NOTE: When rolling them into balls, rub a little ice on your hands first.)

Ingredients

2½ cups white chocolate chunks
1/3 cup gingersnap cookie crumbs, plus more for garnish
1/4 cup canned pumpkin purée
1/4 cup graham cracker crumbs, plus more for garnish
1 tablespoon confectioners’ sugar (maybe a little more would make them thicker)
1/2 teaspoon orange zest
1/8 teaspoon ground cinnamon (I added a bit more)
Pinch of fine salt
2 ounces cream cheese, softened

Method

Melt 1/2 cup of the chocolate in a double boiler over medium-low heat or in the microwave for about 1 minute. Stir often to keep the chocolate from burning. Transfer to a large bowl. Add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, zest, cinnamon, salt and cream cheese and beat with an electric mixer until smooth. Transfer to a shallow bowl, cover and chill until just solid enough to roll into balls, about 2 hours.

Line a large sheet tray with parchment paper. Melt remaining 2 cups chocolate and transfer to a small, deep bowl. Roll 1 heaping teaspoon of the pumpkin mixture into a ball in your hands, then drop into the chocolate. Working quickly, gently spoon chocolate over to coat. Using a small spoon or fork, lift the truffle out of the chocolate, shake off excess and transfer to prepared sheet tray. Dollop a bit of extra chocolate on any parts that remain exposed, then sprinkle a few gingersnap or graham cracker crumbs over the top, if you like. Repeat process with remaining pumpkin mixture and chocolate, then chill truffles until chocolate is completely set, about 1 hour.

Let me know if you try them and love them (or hate them)!!